Other Items Needed:
12 slender bamboo skewers or wooden toothpicks, or more as needed; grill wok or vegetable grate (optional)

Directions:
If using large onions, peel and cut each one lengthwise in quarters or crosswise into 1/2-inch slices. Skewer on bamboo skewers.If using smaller onions or garlic, peel and thread on toothpicks or bamboo skewers. (Leave scallions whole.) Brush the vegetables with oil. Season with salt and pepper. (Alternatively, you can grill the alliums in a grill wok or on a vegetable grate, in which case, there is no need to skewer them.)

Set up the grill for direct grilling and preheat to high. (If using a grill wok or vegetable grate, preheat that as well.)

When ready to cook, spray or brush the wok or grate with oil or brush and oil the grill grate. Arrange all the onions and garlic skewers on the hot grate, or toss the vegetables in the wok or on the vegetable grate. Grill until nicely brownedeven a littlecharredon all sides, 4 to 8 minutes per side, or as needed. If any of the skewered vegetables start to burn, move them to a cooler part of the grill. (You may need to wrap the garlic cloves in aluminum foil to keep them from burning.)

Transfer the onions to a platter and unskewer. Drizzle the Merlot-Honey Glaze over them and sprinkle with the parsley and the pine nuts, if using. Serve hot or at room temperature. You can grill the onions and garlic several hours ahead of serving.

Directions:
Place the vinegar, honey, sugar, and soy sauce in a heavy nonreactive saucepan and bring to a boil over medium heat. Simmer the mixture until thick, syrupy, and reduced to about 1/2 cup, 6 to 8 minutes. The glaze will thicken as it cools.